California Pasta Salad


prep 0:20       total 1 day


10 to 15 servings



1 lb. thin spaghetti or
vermicelli, broken into 1-inch pieces, cooked
3 lg. tomatoes, diced
2 md. zucchini, diced
1 lg. cucumber, diced
1 md. green pepper, diced
1 sweet red pepper, diced
1 lg. red onion, diced
2 cans (2-1/4 oz. each) sliced ripe olives, drained
1 bottle (1-1/8 lb.) Italian salad dressing
1/4 cup grated Parmesan or
Romano cheese
1 tbsp. sesame seeds
2 tsp. poppy seeds
1 tsp. paprika
1/2 tsp. celery seed
1/4 tsp. garlic powder


Combine all ingredients in a large bowl; cover with plastic wrap and refrigerate overnight to blend flavors.

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